Method for producing edible lipid containing docosahexenoic acid by lipase-catalyzed ester exchange

A docosahexaenoic acid and edible oil technology, which is applied in the fields of edible oil/fat, application, food science, etc., can solve problems such as content reduction, lipid peroxidation, food nutritional value and shelf life impact, and achieve The effect of oxidation stability enhancement

Inactive Publication Date: 2009-07-22
罗盖特生物营养品(武汉)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The oxidation of DHA first causes the content to decrease, which affects its efficacy; secondly, the oxidized products are harmful to health, and ingestion of the body will cause lipid peroxidation, induce various physiological abnormalities and cause diseases; in addition, the oxidized products will also Reacting with the protein in the food will also trigger the oxidation of other oxygen-sensitive components in the food, thus affecting the nutritional value and shelf life of the food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A method for producing edible oils and fats containing docosahexaenoic acid by enzymatic transesterification, the steps of which are as follows:

[0014] (1) In a closed container, after getting 0.4kg DHA oil and 100kg sunflower oil to mix, add 4kg enzyme, the DHA content is 1% in the described DHA oil added;

[0015] (2) Vacuumize the closed container with a vacuum degree of -0.08MPa, heat up to 60°C, and stir at a stirring rate of 50 rpm for 3 hours;

[0016] (3) After the reaction is completed, fill the airtight container with nitrogen, cool to 50° C., filter to obtain sunflower oil after transesterification, and obtain 96 kg of finished oil with a DHA content of 0.004% after molecular distillation.

Embodiment 2

[0018] A method for producing edible oils and fats containing docosahexaenoic acid by enzymatic transesterification, the steps of which are as follows:

[0019] (1) In an airtight container, after getting 0.002kg DHA oil and 100kg olive oil to mix, add 7kg enzyme, the DHA content is 50% in the described DHA oil added;

[0020] (2) Vacuumize the closed container with a vacuum degree of -0.1MPa, heat up to 75°C, and stir at a stirring rate of 300 rpm for 6 hours;

[0021] (3) After the reaction is completed, fill the airtight container with nitrogen, cool to 60° C., filter to obtain palm oil after transesterification, remove free fatty acids after alkali refining, and deodorize to obtain 93 kg of refined oil with a DHA content of 0.001%.

Embodiment 3

[0023] A method for producing edible oils and fats containing docosahexaenoic acid by enzymatic transesterification, the steps of which are as follows:

[0024] (1) In a closed container, after getting 0.008kg DHA oil and 100kg camellia oil to mix, add 5.5kg enzyme, the DHA content is 27% in the described DHA oil added;

[0025] (2) Vacuumize the closed container with a vacuum degree of -0.09MPa, heat up to 67°C, and stir at a stirring rate of 175 rpm for 4.5 hours;

[0026] (3) after completion of the reaction, fill the airtight container with nitrogen, cool to 55° C., filter to obtain the camellia oil after the transesterification, and obtain 94.5 kg of finished oil with a DHA content of 0.002% after molecular distillation.

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PUM

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Abstract

The invention provides a method for producing edible fat containing docosahexenoic acid by enzyme process and ester exchange. The method comprises the following steps: (1) putting DHA fat into the edible fat to add enzyme; (2) vacuumizing and heating a closed container to be stirred; and (3) charging nitrogen into the closed container after a reaction is completed, filtering to obtain the edible fat after ester exchange, obtaining finished product fat after molecular distillation, or removing non-esterified fatty acid after alkali refining, and deodorizing to obtain the finished product fat. The method has the advantages that the edible fat and the docosahexenoic acid (DHA for short) fat are catalyzed to carry out ester exchange by 1,3-selective immobilized lipase so as to produce the edible vegetable fat with rich docosahexenoic acid (short for DHA) and with high added value; the edible fat with rich docosahexenoic acid (short for DHA) is sealed in a proper packaging container, afterthe container is vacuumized and charged with nitrogen, the container is placed at room temperature for 18 to 24 months, the peroxide number of the edible fat is stilled maintained at less than or equal to 10meq/kg, and the oxidative stabilization of the fat is obviously improved.

Description

technical field [0001] The invention relates to the technical field of production of polyunsaturated fatty acids, specifically using 1,3-position selective immobilized lipase to catalyze the transesterification of edible oils and docosahexaenoic acid (abbreviated as DHA) oils to produce fatty acids rich in A production method of high value-added edible vegetable oil of docosahexaenoic acid (abbreviated as DHA). Background technique [0002] In recent years, the important role of polyunsaturated fatty acids (PUFAs) on human health has been paid more and more attention. Among them, docosahexaenoic acid is favored by people because of its important physiological functions in humans and animals. DHA is a highly unsaturated fatty acid that is easily oxidized and rancid. The oxidation of DHA first causes the content to decrease, which affects its efficacy; secondly, the oxidized products are harmful to health, and ingestion of the body will cause lipid peroxidation, induce vario...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/02
Inventor 袁谦
Owner 罗盖特生物营养品(武汉)有限公司
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